A hearty, spooky beef stew simmered with tender chunks of beef, root vegetables, and herbs perfect for Halloween nights around the cauldron.

Scale

2 lbs beef chuck, cut into 1-inch cubes

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, peeled and sliced

3 potatoes, peeled and cubed

2 stalks celery, sliced

2 tbsp tomato paste

4 cups beef broth

1 cup red wine (optional)

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 bay leaf

2 tbsp all-purpose flour

2 tbsp butter

Fresh parsley, chopped (for garnish)

1. Pat the beef dry with paper towels and season with salt and pepper.

2. Heat olive oil in a large pot or Dutch oven over medium-high heat.

3. Add beef cubes in batches, searing on all sides until browned. Remove and set aside.

4. In the same pot, add chopped onion and sauté until translucent.

5. Stir in garlic and tomato paste, cooking for 1 minute.

6. Return the beef to the pot, then sprinkle with flour and stir well to coat.

7. Pour in red wine to deglaze, scraping up any browned bits.

8. Add beef broth, carrots, potatoes, celery, thyme, bay leaf, and adjust seasoning.

9. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours, stirring occasionally.

10. Once the beef is tender and the stew has thickened, remove the bay leaf.

11. Stir in butter for extra richness and check seasoning.

12. Ladle into bowls, garnish with chopped parsley, and serve hot.

For a spooky Halloween twist, serve in mini cauldrons or black bowls.

You can substitute red wine with extra beef broth.

Add mushrooms or peas for extra texture.

This stew tastes even better the next day after flavors meld.

Serve with crusty bread or over mashed potatoes for a complete meal.

Keywords: beef stew, halloween recipe, witch's cauldron, hearty dinner, spooky food